Homemade Vegetable Broth

Homemade Vegetable Broth

Ingredients:
Vegetables or scraps (see directions)
a clove or two of garlic (optional)
Bay leaf
8-9 cups of water
Salt to taste
Pepper to taste (or 1 tsp. peppercorns)

Directions:
Whenever I cut up an onion, celery, carrots, bell pepper, zucchini, squash, cabbage, asparagus, ect. I do NOT throw away the ends. I put the scraps (ends) in a gallon size Ziploc bag and keep it in the freezer until it's full of vegetable scraps. Once it gets full I use it to make a big pot of homemade veggie broth. You can use fresh cut up vegetables for this but I learned (from Google and YouTube) that using the scraps is just as good. Put in a big pot and add garlic, bay leaf, peppercorns (if using) and water (use enough to cover all veggies). Let come to a boil on medium high heat then turn down to low and let cook covered for 1 hour. Keep checking every 20 min. or so to be sure your water is not cooking out. Add salt and pepper to taste. Strain the broth from veggies and add to mason jars or containers to cool down. I like to put mine in ice cube trays to freeze then keep cubes in Ziploc bag until ready to use. (I refrigerate the broth first to get completely cold before adding to trays to put in freezer.)

Note: 8 cubes = 1 cup broth. Also when I cut up an onion I throw away the outer skin layer but keep the inner skin layer in my bag of scraps. I believe that's what makes the broth that dark color. Sometimes I add a tomato when cooking the broth and I haven't noticed a difference in the look of it.

Cinnamon Sugar Candied Nuts

 

Cinnamon Sugar Candied Nuts

Ingredients:

2-3 cups mixed nuts (or use one kind)

1/2 cup brown sugar

1/2 cup white sugar

1/2-1 Tbsp. cinnamon 

1/2 tsp. salt

1 egg white (from large egg)

2 tsp. water

2 tsp. vanilla extract

Directions:
Preheat oven to 250 degrees. In a gallon sized Ziploc bag combine cinnamon and both sugars and salt. In a medium bowl add egg white, water, and vanilla. Whisk all together with a fork until frothy/bubbly. Add nuts and stir until they are completely coated with the mixture. Pour into Ziploc bag with sugar mixture. Seal bag and shake to coat nuts completely with sugar mixture.  Pour into a foil (sprayed with cooking spray) or parchment lined baking sheet. Spread out into an even layer. Bake for 1 hour (stir every 15-20 minutes). Allow to cool before eating. Store in mason jars or an airtight container up to 3 weeks.

*Note: This recipe is good with a nut mixture or use a single kind. Ex: pecans, walnuts, or almonds. I may try this recipe with pretzels next time. I'll just decrease the cinnamon to 2 tsp. instead.

Pork and Butternut Squash Stew

Pork and Butternut Squash Stew
 
Ingredients:
2 Tbsp. oil
2-3 cups leftover pork roast, cubed (I used leftover shredded pork I had from when I made some for BBQ pulled pork sandwiches)
1 large onion, diced (2 cups)
2 garlic cloves, minced
8 oz. sliced mushrooms
2 cans (14.5 oz. each) Italian stewed tomatoes
4 cups butternut squash (1 medium to large butternut squash, peeled, seeded and cut into 1 inch cubes)
2 cups chicken broth
16 oz. bag frozen mixed vegetables (I used frozen stewed vegetables)
1 tsp. salt
1/2 tsp. pepper
2 tsp. dried thyme
2  tsp. paprika
2 Tbsp. flour

Directions:
In a skillet sauté onions, garlic, and mushrooms.  In a 6 quart slow cooker put meat on bottom and sprinkle flour on top.  Add sautéed vegetables, tomatoes, cubed squash, broth, mixed vegetables or stewed vegetables, and seasonings. Cook on LOW 6-8 hrs.


Note: I served this with cornbread that our son made. We also added Tabasco sauce in our bowls of stew for a kick. I'm going to try this again but subbing the butternut squash with sweet potatoes. I'll be sure to post that recipe whenever I make it.

Wordless Wednesday~ 12/14/16

Cinnamon Sugar Candied Mixed Nuts & Peanut Butter Fudge

Wordless Wednesday~ 12/7/16

Holiday Snickerdoodles and Fudge :)

Kielbasa Cabbage Soup

Kielbasa Cabbage Soup

Ingredients:
4 cups cabbage, chopped
1 1b. Polish Kielbasa sausage, halved and cut into 1/2" pieces (or a pack of lil' smokies)
1 medium yellow onion, chopped
3 large carrots, chopped
4 medium potatoes, peeled and cubed
4-6 garlic cloves, minced
2 Tbsp. olive oil
4 cups chicken broth
1 Tbsp. brown sugar
3 Tbsp. apple cider vinegar (I used balsamic vinegar for more flavor)
1 tsp. caraway seeds (I omit this and use another spice)
1/4 tsp. sea salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes

Directions:
In a skillet sauté the onion, carrots, and garlic in oil for 5 minutes or until tender. In a 6 qt. crock pot combine broth and brown sugar. Add in cabbage, sautéed vegetables, potatoes, and sausage. Stir in remaining ingredients. Cover and cook on LOW 8 hours or until vegetables are tender. Serves 8-10.

Smothered Chicken

Smothered Chicken (tomato based)

Ingredients:

8 pieces of chicken (I like using legs and thighs)
2-3 Tbsp. oil
1 yellow onion sliced
2 green and/or red bell peppers sliced
8 oz. of sliced mushrooms
1 14oz. can diced tomatoes, undrained
1/4 c. flour (seasoned to your liking)
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. white or red wine vinegar
2 Tbsp. Worcestershire sauce

Directions:

Wash chicken pieces and let drain. Coat pieces with the flour. Shake off excess. Heat oil in a skillet on medium heat. Brown chicken pieces for 5 minutes on each side. Set aside to drain. Leave grease in skillet for sautéing the veggies. Spray 5-6 qt. crock pot with cooking spray. Lay chicken on bottom of crockpot. Saute onions, bell peppers, mushrooms in skillet for 5 minutes. Transfer to crock pot (pour over chicken). Add remaining ingredients to crockpot and cover. Cook on LOW heat 7-8 hours. Serve however you like. We had ours over cooked angel hair pasta but you can replace it with cooked rice.

*Note: I may share my recipe of smothered chicken without tomatoes at a later time.

 

Italian Chicken

Crockpot Italian Chicken

Ingredients:

4 lb. whole chicken (or a family pack of chicken pieces)
1 cup (1/2 bottle) of Italian salad dressing (I love Wishbone)
1 garlic clove, minced
1 tsp. Italian seasoning
1 tsp. garlic black pepper
1 small onion
1-2 stalks celery
3 carrots
1 gallon size Ziploc bag

Directions:

Wash chicken and let drain in sink. Put chicken in a Ziploc bag and pour Italian dressing and seasonings over it. Let marinade overnight in the refrigerator. The next morning I usually slice up the onion, chop the celery, and slice the carrots. I put these in the bottom of my crock pot. I pour the chicken and marinade on top of the vegetables. I cover and cook on low 6-8 hours.

Note: I like to serve this with brown or wild rice and a salad. Another thing I do if not using rice is to wash, peel, and slice 4-6 medium potatoes to go with the other veggies I put at the bottom of the crock pot. It soaks up the yummy flavors. I serve it with green beans or a salad.

 

Saucy Italian Chicken

Crockpot Saucy Italian Chicken

Ingredients:
1 family pack of thighs (or chicken quarters)
1 small onion, diced
14.5oz. can diced or stewed Italian tomatoes
6oz. can tomato paste
2-4 garlic cloves, minced
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. of Italian salad dressing (optional)

Directions:
Wash chicken and let drain for 5 min. in sink (can use a rack in the sink).  In 5 or 6 qt. crock pot put chicken in with onions. Sprinkle seasonings on top.  Open cans and pour over chicken and onions. Cover and cook on low 6-8 hours.

Note: To make a thicker sauce you can season some flour, coat chicken pieces with it and brown it in a skillet in 2 Tbsp. oil. You don't want to cook this all the way through just brown it. Put in crockpot with other ingredients to finish cooking. This will help the sauce not be so thin. I like to serve this with brown rice or pasta and a salad. Another thing I serve it with is green beans or peas, and pasta salad.

Our civic duties...

Here's a "day after" wordless Wednesday :-)

Ham and Veggie Soup

Fall is here and it's the time of year I love to eat good comfort foods like soup, stews, chili, ect. These are budget-friendly meals that get us through the winter. In our house, I’ve been known to make soup out of anything edible I can find in the cabinets, pantry, fridge, and freezer. Yep, it’s all but the kitchen sink. Hubby and son make jokes about how much I love soup. I can literally eat soup every day and won't get tired of it :-) Today I'm sharing with you an easy soup that can be modified to include anything you like.


Ham and Veggie Soup

Ingredients:
1 Ham Steak cubed (bone discarded) or use 2 cups leftover ham cut into cubes
1 12-16 oz. bag of frozen mixed vegetables
1 small onion, chopped
2 cloves of garlic, minced
1-2 stalks of celery, chopped
1 Tbsp. of EVOO (or oil of your choice)
1 tsp. basil
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 Bay leaf (big size)
1 14.5oz. can of diced tomatoes, undrained
1 8oz. can of tomato sauce
6 cups of chicken broth/stock (I make my own)

Directions:
Spray a 6 qt. crockpot with cooking spray. Add cubed ham and frozen mixed vegetables. In a skillet heat oil on medium heat. Sauté onion and celery for 5 minutes then add in garlic and sauté for another minute. Put in crockpot and add other ingredients. Stir and cover. Cook on LOW heat 6-8 hours or HIGH heat 3-4 hours. Serve with crackers, cornbread, or a good piece of crusty type bread with butter. YUM!

 

White Bean Chicken Chili

Good eats on a cold/chilly day

White Bean Chicken Chili

Ingredients:
1 lb. boneless chicken breasts (or 2 lbs. cooked ground chicken)
1 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 14oz. cans cannellini (white kidney) beans

15 oz. jar of Salsa Verde
1 4oz. can green chilies
Juice from 1/2 a lime
1.5 cups of chicken broth (I use my homemade broth)

Chili Seasoning:
2 Tbsp. ground chili powder
2 tsp. ground cumin
2 tsp. ground oregano

1/2 tsp. garlic powder

1 tsp. onion powder
1 tsp. ground white pepper (or black)
1.5 tsp. salt


Directions:
In a skillet heat oil on medium heat. Wash and cut chicken breasts into 4-5 pieces (if not using ground) and let drain for a moment. Sauté onion and garlic in oil for 5-10 minutes. Spray a 6 qt. crockpot with cooking spray. Add raw chicken pieces. Open 2 of the cans of beans and drain before pouring into the crockpot. Add in cooked onion and garlic, green chilies, lime juice, and seasonings. Pour in chicken broth and cover. Cook on LOW for 6 hours. After 4 hours open the other can of beans and mash up in its juices. Stir into chili the last 2 hours of cooking to help thicken it. When it’s done fish out chicken pieces and let cool down a few minutes. Shred meat with forks or fingers. Add back to crockpot (Chili will thicken a little more when you add the meat back to it). 

Sprinkle some Pepper of Monterey Jack cheese in your bowl of chili and serve like we did in the South with cornbread or crackers. 

*For a southwestern style add sour cream and salsa with the cheese and eat with tortilla chips.

Note: This chili was so GOOD! You can stir in some heavy whipping cream or add a block of softened cream cheese at the end to make it creamier. I'm thinking of making a double batch of this by cooking it with some ground chicken and ground turkey mixed next time. YUM!!!

Chili with cheese melted on top

Crockpot Beef Curry with Rice

Crockpot Easy Beef Curry with Rice

Ingredients:
1lb. ground beef or turkey (can also use some cubed chicken, beef, or pork)
1 Tbsp. olive oil
1 medium onion, diced
1-2 garlic cloves, minced
2 cups cubed potatoes
2 cups frozen mixed vegetables
1 14oz. can crushed tomatoes
1/3 cup Ketchup
1 1/4 cup chicken broth or water
1/2 tsp. salt (optional)
1/4 tsp. black pepper
2 Tbsp. curry powder (use more or less depending on your level of spicyness)
1 Tbsp. Thai Premium Fish Sauce (optional but makes it taste even better)
1 can coconut milk (can leave this out but makes the curry tastes yummy)
2 cups uncooked white or brown rice cooked in 4 cups water or broth

Directions:
In a skillet heat oil on med. heat. Sauté onions and garlic until soft. Add in ground meat if you’re using that and cook until no longer pink. I added half of my curry seasoning to the meat right before it finished cooking. If you are using cubed meat just add it in raw to cook with everything else in crockpot. In a sprayed 5-6 qt. crock pot add potatoes, frozen vegetables, tomatoes, ketchup, and broth. Stir in meat mixture and the rest of the curry seasoning. Cook on LOW 7-8 hours. You'll want to stir in the Fish Sauce and Coconut Milk (if you're using them) 30 minutes before it's done. Before it finishes cooking cook your rice or use any rice you cooked ahead of time. I like using broth instead of water to cook my rice when I’m serving a savory dish like this. Just like when doing mashed potatoes the broth helps to give the rice more flavor. You can also stir in 2 Tbsp. of butter right before your rice finish cooking.

Once your curry is done serve it over a bed of rice in a plate or bowl and with Pita bread or Naan. Beware~ your house will smell yummy while this is cooking. Your family will keep coming to the kitchen wandering when dinner will be done   I used ground turkey this time and it tasted great! I like that you can swap things up with this recipe. Here's another one we tried...

Rice and Curry w/chicken

To make curry with chicken follow the same recipe above replacing the ground beef with some boneless chicken breasts or thighs cut into bite size cubes. We really liked the flavors especially using lemon curry to season the rice I made with it. Now I have to try making this with cubed boneless pork and some coconut rice too. YUM!!! :-)

Crockpot Stuffed Bell Pepper Soup

*If you are looking for some comfort in a bowl on a cold winter day, this is the soup for you. If you love stuffed bell peppers be sure to stock up so you can try a bowl of this yumminess.

Crockpot Stuffed Bell Pepper Soup

Ingredients:
1-2 lbs. ground beef (or turkey)
1 medium onion, diced
2 garlic cloves, minced
2 bell peppers cut into cubes (I use a mixture of different colors)
2 14.5 oz. cans stewed or diced tomatoes
2 8oz. cans tomato sauce (or sub with 28 o. crushed tomatoes)
1-2 Tbsp. sugar
1 tsp. Italian Seasoning (or 1 tsp. dried basil and 1 tsp. dried oregano)
2 tsp. Worcestershire Sauce
1/2 tsp. salt
1/4 tsp. black pepper
4-6 cups chicken or beef broth (or 1/2 of each kind of broth if you'd like)
1 cup of uncooked rice (or 2 cups cooked rice *see note)
Shredded Mozzarella or Montery Jack cheese to sprinkle on top (optional)

Directions:
In a skillet brown beef and onions. I like to throw my cut up bell peppers in right before all the meat has browned but you can just add them raw to cook with the other ingredients. In a 6 qt. crockpot add all the other ingredients except the rice and cheese. Cook on LOW for 6-7 hours.

To serve: Place a little warmed cook rice into bowls (if prepared separately) and pour your desired amount of soup over the top. Sprinkle on the cheese of your choice and enjoy!

*Note: I used some brown rice I had already cooked in some broth but you could add a cup of uncooked rice in the last 30-45 minutes of cook time if you prefer. I'm also known to use I use 2 cups of my homemade sauce in place of the tomato sauce and ground beef when I want to just dump and go.

If the Lord...

"If the Lord is with you, in the final analysis it doesn't matter who's against you."

Taken from: "Get Serious" by Tony Evans

Crockpot Chili

Crockpot Chili 

Ingredients:
2-3 pounds ground beef, chicken, turkey, or venison (or 1/2 beef and 1/2 other ground meat)
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. olive oil (if using only ground chicken or turkey)
3 cans (15 oz. each) pinto, dark red kidney, or black beans, drained (or a mixture of each)
2 cans (14.5 oz. each) of diced tomatoes, undrained (I like to replace it with 29oz. crushed tomatoes)
1 8 oz. can tomato sauce (or 6oz. tomato paste and a couple cans of water)
1 jalapeno, chopped (can sub with a can of green chiles or 1 tsp. red pepper flakes)
salt and pepper to taste

Chili Seasoning:
3 Tbsp. chili powder 
1 Tbsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. dry oregano
2 tsp. paprika


Directions:
Brown ground beef with onions and garlic; drain off excess fat. Combine beef and onions with remaining ingredients in a 6 quart slow cooker. Stir to blend. Cover and cook on LOW for 8 to 10 hours.

Note: The jalapeno is spicy. Wear gloves when chopping it to keep your hands from burning. If you don’t like the spicy kick just scrub out the seeds or omit jalapeno altogether. You can even just use 1/4 tsp. of the red pepper flakes to make it more mild. 

You can make this an all-meat chili by preparing it without adding the beans.

Serve with cornbread, saltine crackers, or tortilla chips. Top with some shredded cheese, sour cream, salsa, and cilantro if desired.

This chili is good on its own or used in other ways. It tastes great over hot dogs (chili cheese dogs), fries (chili cheese fries), used on top of hot baked potatoes, for making chili potato skins or chili cheese nachos, etc.

You may not be...

"You may not be able to forget your past. But it doesn't have to control or dominate you anymore."

Taken from: "Get Serious" by Tony Evans

Taco Soup

Today I want to share a warm comfort food that's so yummy it will have you going back for seconds. At our house, you know Fall has come when I start making this :-)


Taco Soup

Ingredients:
1-2 lbs. ground beef (or go 1/2 beef and 1/2 ground chicken or turkey...See note)
1 medium yellow onion, chopped
14.5 oz. pinto beans, rinsed and drained
14.5 oz. black beans, rinsed and drained
14.5 oz. Red Kidney beans, rinsed and drained
14.5 oz. can Mexican-style stewed tomatoes (or any diced tomatoes), undrained
10 oz. can Rotel (or any 14.5 oz. tomatoes with green chiles), undrained
14.5 oz. whole kernel corn drained (or use 2 cups frozen corn)
1 packet of taco seasoning
1 packet Hidden Valley Ranch dressing mix
2-4 cups Beef or Chicken Broth
8 oz. can tomato sauce (optional)
4 oz. can of diced green chiles (optional- we like the extra chiles)

Directions:
Brown ground beef with onion. Drain and pour into 6 qt. crockpot. Open cans and dump all into the crockpot with beef. Pour in seasonings and stir. Cover and cook on LOW heat for 6-8 hours.

Note: Can sub ground beef with 2 cups cooked chicken or 1-2 lbs. ground chicken to make Chicken Taco Soup.


Serve with skillet cornbread or garnish with shredded Mexican cheese, sour cream, chopped green onion, black olives, jalapenos, and salsa, and serve with tortilla chips.



 

There's no denying...

"There's no denying that your past has influenced you. But it need not control you."

Taken from: "Get Serious" by Tony Evans

God knows...

"God knows where He's taking you. And He knows the lessons you need to learn on the way so that when you get there, you can do the job."

Taken from: "Get Serious" by Tony Evans

All twisted up...

Hair all washed---check
Hair deep conditioned---check
Hair all twisted up---check
Bonnet on head---check

Now off to bed I go to join everyone else in the house who has been sleep long before me. Nighty night all and sweet dreams :-)

Tasty Seasoned Lime Chicken

This is an easy yet tasty way to enjoy whole or cup up chicken parts.


Ingredients:
1 family pack of chicken quarters (you can use whatever parts you like)
1 tsp. salt (can reduce to half)
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. paprika
2 Tbsp. of extra virgin olive oil
1 lime
1 Tbsp. honey

Directions:
Preheat your oven to 350 degrees. Wash chicken, let drain, and place in a bowl. Next mix together the salt, pepper, garlic powder, onion powder, and paprika and sprinkle on top of the chicken. Move around to coat with the seasoning. In a skillet get olive oil hot on medium heat. Carefully place the chicken pieces in to get a crispy brown on both sides (I had to do mine in 2 batches because I didn't have enough room for all the pieces at once). On a foil-lined baking sheet place the chicken straight from the skillet, squeeze a lime, and drizzle honey all over the chicken pieces. Bake it in the oven for 30-45 min. or until done.

 

Classic Egg Salad

Classic Egg Salad

Ingredients:
6 boiled eggs, chopped
1 stalk of celery, diced (optional)
2 Tbsp. onion, finely chopped (or 1/4 tsp. onion powder)
1/4 - 1/2 c. Mayo
1 Tbsp. dill pickles diced
1 Tbsp. sweet pickles, diced (or use relish)
1 tsp. Dijon or Yellow Mustard
1/2 tsp. salt
1/4 tsp. black or white pepper
1/4 tsp. paprika (optional)
 

Directions:
Mix all ingredients together in a medium size bowl until well combined.
Serve as a sandwich with lettuce and tomatoes or over a bed of lettuce as a salad. It's good served on crackers too.

Note: Recipe can be doubled to make a larger batch. Whenever my batch gets down to about 1 cup,  I stretch it even further by stirring in a can of tuna, 1 tsp. onion powder, a Tbsp. of sweet relish, and a little more mayo for an easy/quick tuna salad :-)

Chicken Stir Fry

 
Chicken Stir Fry

Ingredients:

Cooked rice (1 cup rice cooked in 2 cups water or broth)

1 lb. boneless chicken cut into bite size cubes

3 Tbsp oil (divided)
1 yellow or white onion, finely diced
1 clove garlic, minced
1 cup frozen peas and carrots (or use frozen mixed veggies like I sometimes do)
2 eggs, whisked
2 Tbsp soy sauce (or fish sauce)
2 tsp sriracha (optional)

1-2 Tbsp. oyster sauce (optional)

Tips:

* It's best to use cold cooked rice for making this. You can make it hours ahead of time or the day before. 

* You'll want to have all of your ingredients prepped in different little bowls and ready near your cooking area to add for each step so that you don't overcook anything. 

* You can use beef or pork with this instead of chicken or you can leave it out for a meatless meal. Pineapple chunks taste good in this too.

* If you use the oyster sauce wait until the end when everything is cooked before adding in. This is important to keep from having everything stick to the pan/skillet since it's a sweet sauce.

Directions:

Heat 1-2 Tbsp. oil in a large frying pan/skillet over medium-high heat (I use my large cast iron skillet for this). Cook the chicken until no longer pink on the outside. Now add the onion and cook for 3-4 minutes or until it becomes translucent. Next add in the peas and carrots and cook until they begin to thaw; approximately 3-4 minutes. Add the garlic and cook for another minute. Use a spatula to move meat and vegetables to one side of the pan. Add your eggs to the other side and scramble until they are cooked through. Finally add your cooked rice, soy sauce and sriracha and stir everything together. Cook for 2 minutes. Turn off heat and stir in oyster sauce if using. It's now ready to serve.

Drop Biscuits

Drop Biscuits

Ingredients:
2 cups of white (or  wheat flour)
3 teaspoons baking powder
3/4 teaspoon sea salt
1/2 stick (1/4 cup) soft but still cold butter
2 tablespoons honey (can use regular but pure raw honey is best)
1 cup of milk

Directions:
Preheat oven to 450 degrees.
In a medium or large bowl mix all of the dry ingredients together. Cut butter into dry ingredients. Add honey and milk. Mix all together with a spoon or spatula until soft but sticky dough forms. Remember we are making drop biscuits, so the batter is not meant to be kneaded or rolled.
Use a tablespoon and butter knife to gather some of the dough, and drop it onto an ungreased cookie/baking sheet. This should give you 12-16 biscuits. I cooked mine in two batches using a regular size baking sheet or use two of them to cook all at once :-)

Bake for 8 minutes at 425-450 degrees. Depending on your oven I suggest cooking them at 425 your first time doing this to keep them from burning too quickly. Serve with softened butter and jelly if you desire.

Note: I like that this recipe is so versatile. You can add 2 tsp. ground cinnamon to make Cinnamon Drop Biscuits like in my pic or add other spices to make sweet or savory flavors to your liking.

Steak and Chicken Fajita Quesadillas

Steak or Chicken Fajita Quesadillas

Ingredients:
1 lb. boneless beef (cheap cut) or chicken breasts (see note below)
2 Tbsp. olive oil
1 onion, sliced thin
2 bell peppers (use 2 different colors of your choice) sliced into thin strips
1 clove garlic, minced
Fajita seasoning (homemade or use a store bought packet if you want)
2 Tbsp. lime juice
8 Burrito size tortillas
shredded Mexican Taco blend cheese
Optional toppings: sour cream, salsa, guacamole

Directions:
Wash meat of your choice and drain. Cut steak or chicken into small strips. In a skillet heat 1 Tbsp. oil on med. high heat. Cook meat until no longer red/pink. Remove meat and let sit aside while you cook veggies. In same skillet heat the rest of the oil. Add more if you think you need it. Saute peppers, onion, and garlic to your desired doneness. Add meat back to skillet and season with your choice of Fajita seasoning. Cook 5 minutes. Stir in lime juice and turn off heat. Now it’s time to build your quesadillas. On a sprayed heated griddle or clean skillet place a tortilla in. Sprinkle some cheese on top. You don’t need much. This is just to help it hold together. Next spoon some Fajita mixture on top. Don’t over fill or spread to the edges. Keep it all towards the middle with 1” left around the sides. Sprinkle on more cheese (as much as you like) and top with another tortilla. Cook 3-5 minutes then carefully flip to other side to cook 3-5 more minutes. You’ll know it’s done when it has browned a little. Keep repeating these steps until you have used up your filling. Cut into wedges (fourths) to serve. Serve with optional toppings of your choice. I also like to serve with it a simple green salad and sweet corn with butter, a little sprinkle of chili powder, cumin, and lime.

Note: My hubby loves to use the Steak-umms that you find in the freezer section when beef is too pricey for our budget. It works just as well. He uses about four pieces which divides into 8 thin pieces. As it cooks just break apart so it looks shredded. In his words “this stuff is the bomb!” If you like both chicken and beef you could use 1/2 lb. of each in this versatile recipe which I know most men like my man would like ;-)